Step 1

Marinate the chicken: Use fresh Chicken. Keep the skin on. Cut the pieces into medium-large pieces. Pat dry and add to a bowl.

Step 2

Add the ingredients 'to marinate Chicken' and rub well into the pieces. Salt is not added now.

Step 3

Set aside the chicken to marinate for 1 hour.

Step 4

Wash and Soak Rice: Meanwhile, rinse the rice thoroughly till the water runs clear, and then soak the rice for up to 30 minutes. (Read the package instructions as different rice varieties require less or no soaking time). However I found for a 'one-take'  and 'fixed liquid' type of cooking like Maqluba, the soaking ensures that the rice will be cooked nicer and not sticky. Keep the rice drained in a colander, after soaking time.

Step 5

Prepare Spice-mix: Mix together all ingredients for the spice mix in a small bowl and set this aside.

Step 6

Chop/Slice Vegetables: Chop the onion. Slice the garlic, potato and cauliflower, and carrot. The potato and cauliflower must be fairly thick slices/chunks. Keep one side of the cauliflower chunks flat, so that they are easier to pan-fry later.

Step 7

Par-Fry/Sear the Marinated Chicken:   Heat 1/4 cup oil in a flat- non-stick pan large enough to fit the chicken pieces. We don't want to cook them fully, just sear the skin and give it a golden brown color on all sides. This takes 4-5 minutes per side, depending on the size of the pieces.

Step 8

Remove the chicken to a plate. Strain the oil used for frying and add to a stockpot.

Step 9

Preparing the Broth:   Heat the same oil used for frying the chicken in the stockpot. Add the chopped onion and saute till softened nicely and just starting to change color.

Step 10

Return the fried chicken and toss with the onions to coat the chicken and absorb some flavor. Toss just a brief while. Add salt(1tsp) and mix through. Remember we have not added any salt to the chicken while marinating.

Step 11

Add hot water(8cups) and the bay leaves and bring to a simmer. As the water begins to simmer, remove the scum that floats to the top of the broth. Once the broth boils strongly it will just boil 'into' the stock and can not be removed. If the scum is not removed it can cause an unpleasant layer of impurity over the cooked rice.

Step 12

As soon as the water boils, add (1Tbsp) of the prepared spice mix. Stir, cover, and reduce heat to low - bring to a light simmer. Simmer like this, covered, for 20 minutes. Continue at step 15.

Step 13

Frying of Vegetables: Heat a generous amount of oil in the same pan used earlier for chicken( washed clean). First, fry the garlic sliced till light golden and quickly strain them out of the oil Don't allow them to turn dark, or they will go bitter.

Step 14

To the flavored oil, add the. cauliflower first and fry each side till golden. remove the fried cauliflower to kitchen paper towels, to absorb the excess oil. Repeat this process with the Potatoes. No need to fry the carrots.

Step 15

After simmering for 20 minutes, remove the broth from heat. Remove the chicken pieces gently. Sprinkle a dash of salt lightly, over the chicken pieces and set them aside.

Step 16

Strain the hot broth to remove the onions. We may discard this. Measure the resulting broth and set it aside.

Step 17

Assemble the Maqluba: Although usually 1 large pot is used to prepare the Maqluba, I prefer to divide the ingredients into two smaller, similar-sized pots. This makes it easier to flip over later. Divide all the ingredients into the two pots in the following order. Or add it all to one pot, if you prefer that.

Step 18

You can very lightly grease the bottom of the pot. (You may also like to line the bottom with a round parchment paper to prevent any ingredients from sticking) First, add a layer of Chicken. Adding the chicken on the bottom helps to get the skin crisp, and you get a sort of 'baked effect' that tastes so good.

Step 19

Fill in the gaps with the carrot slices. Next, add a layer of fried cauliflower chunks and then a layer of potato slices.

Step 20

Next, Divide the rice equally into both pots. Do not stir the layers. So you have three layers now, of chicken, vegetables, and rice.

Step 21

Now sprinkle over (1 3/4 tsp salt)/per pot over the rice and( 1/2 tsp) prepared spice mix/per pot. (Again- no mixing please). Also, divide and scatter the fried garlic slices over the top.

Step 22

Slowly pour the strained broth over the rice, just enough to cover the rice by about a centimeter.

Step 23

Cook the Maqluba on Low heat: Place a small flat steel plate over the top to help keep the layers from moving around.

Step 24

Cover the pots, and place them on the lowest heat. After 10-15 minutes ( since we are using smaller pots), the water should be absorbed. The water should never boil, or the layers will be disrupted.

Step 25

After 10 minutes, I listen to the pot to make sure there is no crackling noise. In any case, do not cook too long, or you will burn the bottom layer.

Step 26

Remove the steel plate from the top and check on the side of the rice with a long chopstick, to make sure there is no liquid left.

Step 27

Now return the lid and just rest the cooked maqluba for a further 10 minutes. This will help the rice to plump up in the residual steam and also develop flavor.

Step 28

Open and allow any excess steam to escape.

Step 29

Makloubeh the Maqluba! Or flip it upside down:   Place the serving platter over the open pot and grab hold to the handles as well as the side of the platter - together firmly to Flip it over. Wait at least 5 minutes before gently lifting the pot to reveal the lovely tower, that is Maqluba! Garnishing is not necessary, although you might like some toasted pine nuts. Serve with Yoghurt-Cucumber Salad. I like to add some garlic powder and cumin to my yogurt salad.

Step 30

Sahtain!